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Sauce for Fish and Fowl

The melted butter sauce makes a good condiment for fish by adding hard-boiled eggs, chopped fine, and for boiled fowl, by adding chopped oysters when it is simmering.

Egg Sauce. This may be made either with melted butter or with white sauce. Five or six hard-boiled eggs, cut into small slices, using only half the whites, are put into a sauce-pan, to half a pint of melted butter or white sauce, with a little cream, all poured onto the eggs hot. [243]